Um. So. I made these, with thanks to Midwest Living, and then suddenly they were all gone. A heavily pregnant Atlas had a bunch of them, as did her recently-delivered sister (I guess babies need chocolate?), and then we took them to a Thanksgiving potluck and the cousins discovered them. And then Rusty ate the rest. I can’t even remember what they tasted like, they disappeared so fast. So if you’ve got a Hallowe’en party on the go tomorrow night, this is a good way to incorporate candy into your cookery. Go for it.
Now, it’s best to get everything ready ahead of time for this because timing is key. So.
Take 12 peanut butter cups (that’s four packs of three of the Reese ones) and chop them up.
And a huge bar of chocolate, such that when you cut it up you get 1 1/2 cups chopped chocolate. You’ll need as well 1/3 cup butterscotch chips.
Grab 1/2 cup Skor bits (these were my own addition, and I liked them).
Measure out 2 cups peanuts (salted or unsalted, your choice).
You’ll also need 2 cups crushed graham crumbs.
Okay, here we go.
Line a 9″ x 13″ pan with aluminum foil such that the foil comes over the long edges (and you can use it as a handle later. Then grab some large flat crackers (the recipe calls for “club crackers,” so I used Sky Flakes) and line the bottom of the dish with enough to cover the whole thing.
In a medium saucepan, combine 3/4 cup butter, 3/4 cup honey, 1 cup brown sugar, and 1/3 cup whipping cream.
Bring that to a boil, stirring the whole time.
Add the graham crumbs and reduce the heat to a simmer, stirring constantly, and cook for a full 5 minutes.
Remove that from the heat and pour in 2 teaspoons vanilla.
Spread half this thick caramel stuff onto your cracker base in the baking dish.
Sprinkle on the peanuts and the Skor bits.
And then the peanut butter cup bits.
Spread on the other half of the caramel stuff and press enough crackers onto the top to cover it.
So then it looks like this and you can leave that for a little bit.
In the bowl of a double boiler or in the microwave, melt together the milk chocolate pieces and the butterscotch chips.
Add in as well 1/3 cup smooth peanut butter.
Spread that gloriousness over the cracker top.
Shake and tap the pan to get the bubbles out, then chuck it in the fridge for at least 2 hours.
When it’s all set, take it out and use the foil handles to remove it from the pan. Carefully remove the foil.
Cut these babies into squares and watch them disappear before your eyes!